Chicken, skin (drumsticks and thighs), with added solution, cooked, roasted
Whole food · Poultry Products
This is roasted chicken skin from drumsticks and thighs, cooked with an added solution for moisture and flavor. It delivers an intensely savory, umami-rich taste with a texture that can range from shatteringly crisp to tender and chewy, depending on preparation. Nutritionally, it is a concentrated source of energy and fat, with a notable protein content but virtually no carbohydrates.
Calorie split: 19% protein · 0% carbs · 80% fat
↓ Full nutrition💚 Why it's loved
People adore it for its unparalleled ability to add deep, savory richness and a satisfying textural contrast to dishes. It's a culinary staple in many cultures, prized for transforming simple meals into hearty, flavorful feasts.
⚠️ Watch-outs & how to enjoy it better
Its very high fat and calorie density can be a concern for those managing weight or cardiovascular health. The added solution may increase sodium content, and it's not suitable for low-fat diets. To enjoy it mindfully, practice strict portion control, use it as a flavor accent rather than a main component, and balance it with large servings of non-starchy vegetables and lean protein.
Key benefits
- Excellent source of dietary fat for energy and satiety
- Provides a complete protein source with all essential amino acids
- Rich in flavor-enhancing compounds for culinary use
- Contains minerals like selenium and phosphorus
- Can be rendered for flavorful cooking fat (schmaltz)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rendered chicken fat, known as schmaltz, was a primary cooking fat in Ashkenazi Jewish cuisine for centuries, used to flavor everything from chopped liver to matzo balls.
Full nutrition (USDA data · scales with serving)
| Water | 40.7 g |
| Energy | 421 kcal |
| Energy | 1763 kj |
| Protein | 20.3 g |
| Total lipid (fat) | 37.6 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.44 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 176 mg |
| Potassium, K | 198 mg |
| Sodium, Na | 162 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.13 mg |
| Niacin | 4.0 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 49.6 mg |
| Betaine | 14.5 mg |
| Vitamin B-12 | 0.56 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 53.0 ug |
| Retinol | 53.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 176 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.45 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.21 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.06 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.19 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.50 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 19.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.24 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 8.6 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 17.5 g |
| MUFA 14:1 | 0.09 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 2.6 g |
| MUFA 16:1 c | 2.6 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 14.5 g |
| MUFA 18:1 c | 14.3 g |
| MUFA 20:1 | 0.26 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 9.0 g |
| PUFA 18:2 | 8.3 g |
| PUFA 18:2 n-6 c,c | 8.1 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.46 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.46 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.01 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.06 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.06 g |
| PUFA 20:4 | 0.14 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.27 g |
| Fatty acids, total trans-monoenoic | 0.18 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.16 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 154 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.64 g |
| Isoleucine | 0.57 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.34 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.62 g |
| Tyrosine | 0.48 g |
| Valine | 0.72 g |
| Arginine | 1.4 g |
| Histidine | 0.42 g |
| Alanine | 1.4 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.4 g |
| Glycine | 2.6 g |
| Proline | 1.5 g |
| Serine | 0.74 g |
FAQ
Is chicken skin mostly fat?
Yes, by weight it is predominantly fat (about 37.6g per 100g in this preparation), though it also contains a significant amount of protein (20.31g per 100g).
How can I make it crispy?
Pat the skin completely dry, season lightly, and roast at a high temperature (400-425°F / 200-220°C) on a rack to allow air circulation, or pan-fry it slowly to render out the fat.
Is the added solution safe?
The solution, typically a brine or broth, is used commercially to enhance juiciness and flavor. It is food-safe but can contribute to a higher sodium content compared to un-enhanced skin.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.21 kcal/g · 19% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.